Carrot-Tomato Cilantro Soup

Carrot-Tomato Cilantro Soup


"Fresh cilantro enlivens this quick and easy vegetable soup."


40 m servings 278 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 553 mg
  • 22%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat oil in a large pot over medium heat.
  2. Stir in garlic and onion and cook until tender, about 5 minutes. Stir in carrots, tomatoes, broth, balsamic vinegar and sugar. Bring soup to a boil. Reduce heat to medium-low and simmer partially covered, until carrots are just tender, about 7 minutes.
  3. Remove pot from heat source, uncover and leave to cool slightly. Working in small batches, transfer the soup to a blender. Add cilantro and puree until smooth.
  4. Return soup to pot and stir in cream. Allow to simmer to heat through. Season with salt and pepper and serve.
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Nicely balanced soup: mildly sweet, smooth and slightly tangy. Just right.

Great texture! The only thing I can say is I wish it had a bit more of a carrot flavor and a bit less tomato, but that's just my personal preference.